Quinoa Sunchoke Pilaf Recipes

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QUINOA PILAF



Quinoa Pilaf image

A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.

Provided by JBUCK123

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
½ cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup chopped walnuts
¼ cup chopped fresh parsley

Steps:

  • Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
  • In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g

QUINOA SUNCHOKE PILAF



QUINOA SUNCHOKE PILAF image

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup quinoa
2 Tablespoons oil
1/2 cup chopped onion
1-1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 teaspoon pepper
1 teaspoon everything rub spice mix

Steps:

  • Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well. Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft. Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork. Per serving: Calories: 172; Total Fat: 7.7 g; Protein: 5.5 g; Saturated Fat: 1.6 g; Carbohydrates: 22.8 g; Cholesterol: 5.5 mg; Fiber: 3.6 g; Sodium: 329 mg

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  • In a large saucepan, heat the olive oil over medium-high heat until it shimmers. Add the onions and cook, stirring occasionally, until soft and translucent, about 15 minutes. Add the quinoa, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne. Cook while stirring until the quinoa toasts and begins to pop, about 2 minutes. Add the stock and bring to a boil. Stir, then cover, reduce the heat to low and simmer for 20 minutes.
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